Ribolla Gialla IGT Venezia Giulia

Total Page：16

File Type：pdf, Size：1020Kb

Ribolla Gialla IGT Venezia Giulia TYPE OF WINE Still white wine MAIN GRAPES Ribolla Gialla PRODUCTION AREA Grapes coming from the geographic area suitable for producing of IGT Venezia Giulia wines, extending over the territory of the Region Friuli Venezia Giulia (north-east Italy), including the whole Provinces of Pordenone, Udine, Gorizia and Trieste. SOILS The region is characterised by a wide variety of climates and landscapes: hilly region mostly made up of marls and sandstones, central plains with poor and permeable soils, coastal zone partly low and sandy and partly rocky. HARVEST Depending on the seasonal climate variation, between end of August and beginning of September. VINIFICATION Soft pressing of the grapes and fermentation at low controlled temperature in stainless steel tanks. Wine rests and refines in steel tanks for a brief period of time before bottling. COLOUR Straw yellow with delicate greenish hints BOUQUET Recognisable for its fine floral perfumes of white rose, gentian, acacia, as well as its fruity notes of white peach and apple. Clear citrus fragrance of lime and lemon peel, accompanied by herbs sensations of hay and a good minerality which recalls pumice stone. TASTE In the mouth is fragrant and mineral, almost refreshing, not excessively full-bodied with a good balance, distinguished by a marked freshness, which persists in the pleasant fruity aftertaste. FOOD PAIRING Versatile wine, advisable as an aperitif, accompanied with fresh cheeses, cold cuts not too much seasoned and raw vegetables. During the meal the best match is with white meat with light dressing, raw fish, shellfish and smoked salmon. SERVING SUGGESTION 10-12°C ALCOHOL CONTENT Francesina ( 75 cl ) 12,0% Stampata 01.10.2021.

Copy Link

Recommended publications

2019 Napa Valley Ribolla Gialla, Matthiasson Vineyard
2019 Napa Valley Ribolla Gialla, Matthiasson Vineyard Ribolla Gialla originates in the Friuli region of Italy and across the border in Slovenia. An ancient grape variety, its earliest known mention was by the Pope in 1296. Ribolla Gialla makes an unparalleled food wine, filling the gap in food pairing between white wines and red wines—it can be amazing with pork and stewed pome fruit, fatty raw seafood, cured meats, and intense cheeses. We have been making “orange wine” from this fruit since 2008, fermenting the wine whole cluster, with the skins and stems, until dryness. The wine is 100 percent Ribolla gialla from our home vineyard. The wine was fermented whole cluster with native yeast in an open-top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling. The alcohol is 13.0%, the pH is 3.9 and the TA is 5.35. 253 cases produced. The Ribolla gialla tastes like hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced acidity, with great weight and length given the moderate alcohol. The Vineyard The Ribolla gialla represents seven rows in our home (“Matthiasson”) vineyard in the Western Oak Knoll area of Napa Valley. It was grafted onto 15 year old Merlot vines. George Vare was given a few sticks of the budwood from Josko Gravner in 2001 and grafted it into his own vineyard, which Steve was managing.
[Show full text]
Guerra Albano | Ribolla Gialla Friuli Colli Orientali
Ribolla Gialla Friuli Colli Orientali DOC Records of Ribolla Gialla go all the way back to the 13th century in Colli Orientali (before that it came from the Greek island of Kefalonia, where it's still known as Robola) and today it is synonymous with Friuli's most prestigious DOCs. In order to Winemaker: Dario Guerra create a balanced wine from this tricky varietal, savvy producers know you always Generation: 3rd have to harvest by hand: clusters are irregular and unpredictable, and the size of grapes can vary widely, even on a single bunch. As with all of his whites, Dario's small batch Ribolla Gialla benefits not only from meticulous, season-long pruning, but also from rich calcareous soils and 40+ year-old vines. WINEMAKER BIOGRAPHY Dario Guerra is a 3rd generation producer (his father’s name was Albano) who farms 10 hilltop hectares in Friuli’s esteemed Colli Orientali DOC. While it’s normal for producers to have 2 or 3 green harvests, Dario – rather amazingly – treats every vine as an individual, constantly sculpting them all season long! ENOLOGIST Dario Guerra TASTING NOTES Color Straw yellow with golden highlights Nose Layers of apple, pineapple, citrus, and peach Palate High-toned structure and acidity, with soft, enveloping tannins Finish Long, persistent, mineral-driven VINEYARD & VINIFICATION Vineyard Location Friuli Colli Orientali DOC, Friuli-Venezia Giulia Vineyard Size 10 ha Varietals List 100% Ribolla Gialla Farming Practices Grapes organically farmed (non-certified), dry farmed, and picked by hand. Elevation 220 m Soils Ponca (flysch) and calcareous clay Maturation Summary Bottled for 6 months Alcohol 12.5 % Acidity 6.3 g/liter Residual Sugar 3 g/liter REGION FRIULI-VENEZIA GIULIA Situated in the NE corner of Italy, Friuli-Venezia Giulia borders Veneto to the west, the Austrian Alps to the north, Slovenia to the east, and to the south has a short coastline along the Adriatic Sea.
[Show full text]
Grower Profile
MIANI nzo Pontoni works quietly and tirelessly in his tiny Calvari, 100% Refosco dal Peduncolo Rosso aged in 100% plots totalling 15 hectares of vineyards nestled in new oak barrels. Out of respect to his predecessors many of the hills near the small towns of Buttrio and the wines are named after the families who tended the Rosazzo in the Colli Orientali del Friuli region of vineyards, Filip, Banel, Buri, and Saurint. EItaly. Some might even call Pontoni a recluse. Some describe him as a true Frulian, a little rough on the edges. Enzo is “Uncompromisingly taut, minerally precise, wonderful notoriously fastidious in the tending of his vineyards. freshness, flamboyant richness, detail, textural elegance, Nothing but the best fruit makes its way to his bare bones extreme concentration, textured and lavish palate, mineral- little cellar in the town of Buttrio. The cellar is reminiscent imbued acidity and striking finesse, power with irresistible of a large garage with Enzo’s mother living above the tiny drinkability, muscle and velvet with elegance” are all facility. Here Pontoni produces his miraculous wines named descriptors various wine writers have used to describe Miani after his mother’s maiden name, Miani. wines. Need we say more? Due to the extremely low yields, (1.2 tons/acre) and rigorous selection of grapes, output is miniscule, roughly 800 cases spread between nine different wines. Few have tasted Miani wines, and far fewer still have ever met the man himself. Yet, from his earliest of releases in the early ‘80s, Enzo Pontoni has been known as a legendary winemaker to the primo cognoscenti of the wine world.
[Show full text]
RONCHI DI CIALLA Friuli Venezia-Giulia, Italy
Producer Fact Sheet September 2021 RONCHI DI CIALLA Friuli Venezia-Giulia, Italy www.ronchidicialla.it Ronchi di Cialla, a 28 hectare historical Friulian Estate, is a small, family run business. Established in the 1970s, they have established a reputation as one of the finest producers of age-worthy wines in Fruili. ‘Ronchi’, in Fruili’s dialect, means hills cultivated by vines; ‘Cialla’ is a small valley surrounded by woods "The Ronchi di Cialla 2015 with chestnut, oak, and wild cherry trees. Located in the Cialla valley, one of three sub-zones in Colli Schioppettino di Cialla is a tangy, raw and unique wine Orientali del Friuli, it is a picturesque area with perfect growing conditions for the indigenous grapes. with its distinct personality. This The company philosophy has always been to work solely with indigenous varieties, such as, Ribolla, unusual expression certainly Redosco, Schioppettino, Verduzzo, and Picolit. In fact, the Rapuzzi Family restored and revitalized the doles out those dusty, white- Schioppettino grape from near extinction, defying the odds and local wine laws. pepper aromas, and you get them here in large supply. This Their viticultural practices involve minimal treatment with non-polluting products, while vinification is is a mid-weight red that shows carried out naturally. Their continued commitment to agriculture innovation and ecologically-friendly freshness and a light tannic touch. If you are interested in methods have earned them their "biodiversity friendly" certification by the World Biodiversity the indigenous grapes of Italy, Association. This accolade is granted to those with a commitment to progressive increases in biological this wine is well worth your diversity, conservation through the use of natural practices, and minimal interference farming attention." 93 points, Robert Parker, techniques.
[Show full text]
In Friuli, a Newly Proposed DOCG with Roots in Recent History
FORBES.COM Data 11-07-2019 Pagina Foglio 1 / 5 7 views | Jul 11, 2019, 11:26am In Friuli, A Newly Proposed DOCG With Roots In Recent History Susan H. Gordon Contributor Dining & Drinking The what, where, when of wine, with special attention paid to Italy. A view of Oslavia's hills and ponca soils, with the Ribolla Gialla vineyards of local estate winery Primosic PRIMOSIC The move is both a step forward and a return to generations past. Late last year, six winemakers from the Friulian village of Oslavia, today a slip of land at Italy's border with Slovenia and which for most of the 500 years before the 20th century began had been part of east-west crossroads under Austrian rule, proposed a new DOCG for their village’s Ribolla Gialla wines. The six-member group is the Associazione Produttori Ribolla di Oslavia: Fiegl, Il Carpino, La Castellada, Promosic, Princic, Radikon. Of Oslavia’s seven producers, Josko Gravner is missing. Biotype to Slovenia’s Rebula and unrelated to Greece’s Robola, Ribolla Gialla (the color mention is important: 003368 Ribolla Verde which is written about invariably as both clone and unrelated grape is considered lesser either way) has been grown in the hills of the Gorizia province, of which Oslavia is a frazione and home to a few hundred people, for centuries. An “ancient white from the Italy-Slovenia border” reads Nonino FORBES.COM Data 11-07-2019 Pagina Foglio 2 / 5 the subhead in the Jancis Robinson–led Wine Grapes of 2003. White-wine grapes vinified on their skins are traditional to both sides of the national border here, a small area that is the reference point for what outside markets call orange wine.
[Show full text]
Brochure-Eng.Pdf
Sagrivit Rocca Bernarda: the terraced vineyards Sagrivit T he Societá Agricola Vitivinicola Italiana (SAGRIVIT srl), SAGRIVIT’s estates are dispersed throughout several manages a unique collection of ancient farming regions of the country. There are six in estates that boasts the longest heritage of Umbria: Magione, on the shores of Lake agricultural production in Italy. It includes Trasimeno, and Sugarella near Viterbo, an fourteen historical farming estates and three historical estate whose origins can be traced to wineries: Castello di Magione (Umbria), Rocca Bernarda the XII century. Sugarella is considered one (Friuli Colli Orientali), and Villa Giustiniani (Veneto). of the oldest livestock producers in Italy, Encompassing over 5,000 hectares of land, it is one of having developed extensive expertise over almost the largest private agricultural entities in Italy. With an a thousand years of farming. Other Umbrian enduring legacy of fine wine production, it is an producers include San Giustino di Piccione, ambassador for Italian agricultural excellence to the San Benedetto di Mugnano, San world. Sigismondo, Marsciano, and Brufa. In Veneto’s Treviso Centuries of Agricultural Production province are Giavera del Montello and Nervesa Farming covers a broad scope of work, ranging from the della Battaglia in Montello, where the Prosecco cultivation of grains, livestock feed, and tobacco, to DOCG grapes for Villa Giustiniani are grown. animal husbandry. Rocca Bernarda, located in the Eastern Hills of Friuli Venezia Giulia, completes the group. FRIULI Rocca Bernarda is steeped in history and has long been a point of reference in Friulan enology. It is among the first wine estates, dating back to 1559, and considered one of the finest in Friuli.
[Show full text]
Puiatti Metodo Classico Ribolla Gialla
PUIATTI METODO CLASSICO RIBOLLA GIALLA Located in the northeastern corner of Italy in the Friuli region, Puiatti has been a leader in innovative winemaking since 1967. Founder Vittorio Puiatti was a pioneer of current methods in the Friuli region which seek to highlight the uniqueness of grape varieties by emphasizing their purity – no oak is used in production. Puiatti produces a diversity of wines from both indigenous and international grapes including the aromatic varieties for which the region is best known. Bordered by Slovenia, Austria and the Adriatic Sea, Friuli enjoys a combination of continental and maritime climates that result in a unique microclimate which favors northern wine- growing while benefitting from Mediterranean influences. Plentiful sunshine and tangible temperature variations assist the slow maturing of the vines, which yields firm, well- balanced grapes with full flavors and aromas. The Puiatti estate is located in two of Friuli’s most important wine producing areas, 25 acres in Collio and 124 acres in Isonzo. The architecture of the newly constructed winery speaks to the essential philosophy of its wines, sharp, clean and well-balanced. PRODUCTION AREA Country: Italy Region: Friulli From the gravelly terrain of Isonzo,the climate here is mild, rainly and well ventilated. Vines are cultivated using the double-guyot training method with a density of 4700 vines/ha. GRAPE VARIETIES 100% Ribolla Gialla PRODUCTION TECHNIQUES Grapes are harvested by hand in the first week of September. Fermentation takes place off skins in stainless steel and in bottle at a temperature of 68°F. Malolactic fermentation is not carried out.
[Show full text]
Guerra Albano | Ribolla Gialla Brut
Ribolla Gialla Brut With just 10 hectares of vines in the Colli Orientali DOC, Guerra Albano is a discovery we’re exceptionally proud of at Small Vineyards. Here, 40-year-old vines and an average of just 900 grams (less than 1 bottle) per plant help deliver a Winemaker: Dario Guerra sparkling wine with true poise and complexity. With an array of orchard fruit and Generation: 3rd lively minerality, this Brut also exhibits the estate's trademark “marrow” quality that bespeaks of soft minerals and salt. The bubbles are soft and silky, with an elegant, lingering finish. WINEMAKER BIOGRAPHY Dario Guerra is a 3rd generation producer (his father’s name was Albano) who farms 10 hilltop hectares in Friuli’s esteemed Colli Orientali DOC. While it’s normal for producers to have 2 or 3 green harvests, Dario – rather amazingly – treats every vine as an individual, constantly sculpting them all season long! ENOLOGIST Dario Guerra TASTING NOTES Color Sunlight Nose Orchard fruit with floral undertones Palate Lively, mineral-driven, and complex Finish Elegant, lingering VINEYARD & VINIFICATION Vineyard Location Friuli Colli Orientali DOC, Friuli-Venezia Giulia Vineyard Size 10 ha Varietals List 100% Ribolla Gialla Farming Practices Grapes organically farmed (non-certified), dry farmed, and picked by hand. Elevation 220 m Soils Ponca (flysch) and calcareous clay Maturation Summary Bottled for 4 months Alcohol 12.0 % Acidity 5.6 g/liter Residual Sugar 1.3 g/liter Annual Production 10,002 bottles REGION FRIULI-VENEZIA GIULIA Situated in the NE corner of Italy, Friuli-Venezia Giulia borders Veneto to the west, the Austrian Alps to the north, Slovenia to the east, and to the south has a short coastline along the Adriatic Sea.
[Show full text]
Wine-List-2-14-2020.Pdf
Wines & Beers Wine List 2004- 2019 February 14, 2020 “What is the definition of a good wine? It should start and end with a smile” William Sokolin Contents Sparkling ................................................................................................... 4 Whites ........................................................................................................ 4 Rosé ........................................................................................................... 5 Reds ........................................................................................................... 5 Champagne and Sparkling Wines .......................................................... 6 White Wines ........................................................................................... 7 Light Body Whites Wines .................................................................... 7 Medium Body Whites Wines ............................................................... 9 Full Body White Wines ...................................................................... 10 Rosé & Orange Wines........................................................................... 11 Red Wines ............................................................................................... 12 Light Body Reds .................................................................................. 12 Medium Body Reds ............................................................................ 13 Medium Body Reds ...........................................................................
[Show full text]
2017 Napa Valley Ribolla Gialla, Matthiasson Vineyard
2017 Napa Valley Ribolla gialla, Matthiasson Vineyard Ribolla gialla originates in the Friuli region of Italy and across the border in Slovenia. Its earliest known mention was in the Pope’s paperwork managing a dispute between the Bishop of Trieste and a monastery in Venezia in 1296. Ribolla gialla makes an unparalleled food wine, filling the gap in food pairing between white wines and red wines—it can be amazing with pork, fatty raw seafood, and intense cheeses. We chose to ferment this wine on its skins and stems in the ancient manner. The wine is 100 percent Ribolla gialla from our home vineyard. The wine was fermented whole cluster in an open-top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until bottling. The alcohol is 11.0%, the pH is 4.0 and the TA is 6.3. 192 cases produced. The Ribolla gialla tastes like hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced acidity, with great weight and length given the low alcohol. The Vineyard The Ribolla gialla represents seven rows in our home (“Matthiasson”) vineyard in the Western Oak Knoll area of Napa Valley. It was grafted onto 15 year old Merlot vines. George Vare was given a few sticks of the budwood from Josko Gravner in 2001 and grafted it into his own vineyard, which Steve was managing.
[Show full text]
Evidence for a Sympatric Origin of Ribolla Gialla, Gouais Blanc and Schiava Cultivars (V
Evidence for a Sympatric Origin of Ribolla gialla, Gouais Blanc and Schiava cultivars (V. vinifera L.) G. de Lorenzis1,*, S. Imazio2, L. Brancadoro1, O. Failla1, A. Scienza1 (1) Dipartimento di Scienze Agrarie e Ambientali - Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy (2) Dipartimento di Scienze Agrarie e degli Alimenti - Università degli Studi di Modena e Reggio Emilia, via Amendola, 2, Padiglione Besta, 42122 Reggio Emilia, Italy Submitted for publication: November 2013 Accepted for publication: January 2014 Key words: Fingerprinting, geographical origin, relationship, SSR, Vitis vinifera Ribolla gialla is an autochthonous grape variety cultivated in Friuli Venezia Giulia (Italy) and in Slovenia, and probably originated in Eastern Central Europe. Just like Ribolla gialla, the Gouais blanc and Schiava cultivars also appear to have originated in the same geographical area. To verify this hypothesis, a pool of varieties probably sharing the same historical and geographical origin were taken into account. The fingerprinting, by 35 SSR loci, of Gouais blanc, Ribolla gialla, Schiava grossa and Schiava lombarda (synonyms of Schiava bresciana), is presented and the correlation among historical, geographical and genetic information of these cultivars was investigated. Gouais blanc and Traminer, already suggested as key varieties in the development of European grape diversity and as parents for some French varieties, interestingly enough seems to be linked to Ribolla gialla. The putative parentage was verified using 58 microsatellite markers. The genetic results suggest a common geographical origin for Gouais blanc, Ribolla gialla and the Schiava group: these cultivars appear to be related through sympatric origin. The hypothesis of Ribolla gialla as a progeny of Gouais blanc and Traminer was ruled out.
[Show full text]
Presentazione Standard Di Powerpoint
L’aroma del Friuli Az. Agr. Visintini Andrea di Visintini Oliviero, Cinzia e Palmira s.s. Via Gramogliano 27 – 33040 Corno di Rosazzo (UD) – Italia Tel/Fax. +39.0432.755813 email: [email protected] - - Sito web: www.vinivisintini.com Our company, Visintini Andrea s.s., is an agricultural family business. Our family has been devoted to wine production since 1973 and passes on the knowledge acquired over these many years and the passion for vines from generation to generation. You Fertile soil could say wine is in our blood. And that is the ideal starting point for exceptional The most important cultivation areas in Corno di Rosazzo are Noax and the hills of quality. Gramogliano, where our Visintini Andrea vineyard is located. The hilly ground of Corno di Rosazzo is made up of oceanic marl mixed with ‘ponca’ sandstone, as marl is Long-lasting enjoyment known in Friulian, which is considered the best soil for wine cultivation in hilly areas. Good wine needs time to mature. If anyone knows about that, it’s us. For generations, Because it is water-repellent, rainwater runs off the surface with light erosion and we have devoted ourselves to a passion that finds fertile soil here in Friuli. You can creates small valleys into which water flows. In order to prevent the marl ground taste the fact that our wines have tradition and that we take the time to develop them. breaking up and subsurface erosion of the vines, the hills had to be terraced, which is Making the change to production in line with organic guidelines is therefore not a why they are also known as ‘ronchi’ (terraces).
[Show full text]